Squash Phyllo Triangles

Phyllo (literally translated “leaf”) dough, popular in Greek and Near Eastern cuisine, is often avoided by the average home cook because it seems so delicate and difficult to use. In reality, even though it is quite fragile, it is also very forgiving. Most often layered and brushed with butter or olive oil the dough doesn’t show rips and tears the way a pie crust might. The best thing about phyllo dough is that it will make you look like a culinary genius because it’s so light and flaky. Phyllo dough is so thin it will dry out quickly if left at room temperature, so cover unused dough with a damp cloth as you work. These can be served at room temperature and are an interesting and very portable packed lunch item. They freeze well-make several batches and put them in plastic freezer bags.